Baked Rice and Cheese

From 1912:

One cupful of uncooked rice and 2 cupfiuls of milk, or 3 cupfuls of cooked rice and 1 cupful of milk, 2 tablespoonfuls of flour, ½ pound of cheese, ½ teapoonful of salt.

If uncooked rice is used, it should be cooked in 3 cupfuls of milk. Make a sauce with one cupful of milk, add the flour, cheese and salt. Into a buttered baking dish put alternate layers of the cooked rice and the sauce. Cover with buttered crumbs and bake until the crumbs are brown.

The proteins in this dish, made with rice cooked in milk, are equal to those of nearly 1 ¾ pounds of average beef. If skimmed milk is used, the fuel value is equal to nearly 3 ½ pounds of beef. Whole milk raise’s the fuel value still higher.